Pancake Cake with Quark Cream and Sour-Sweet Cherries

1. 1 Wheat flour 33 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.91 72 ml
3. 3 Eggspack 10 pcs ≈ $1.89 0.3 pcs
4. 4 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 72 g
5. 5 Sour cream 15%pack 300 g ≈ $1.60 27 g
6. 6 Sugar 15 g
7. 7 Frozen sour cherriespack 300 g ≈ $3.50 42 g
8. 8 Vanilla sugar 3 g
9. 9 Sunflower oil 3 ml
10. 10 Salt to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Whisk together 1 egg, 1 cup milk², a pinch of salt, 8 g sugar, 1 cup flour, and 2 tbsp melted butter into a thin batter.

2. Cook pancakes on a hot skillet for 1 minute per side until golden, then cool completely.

3. Simmer 1 cup pitted cherries (fresh or canned) with 7 g sugar for 5–7 minutes until soft, then cool.

4. Blend 200 g quark, ½ cup sour⁵ cream, the remaining 2 tbsp sugar, and ½ tsp vanilla sugar until smooth.

5. Spread quark cream between layers of pancakes, tucking some cherries into each layer.

6. Assemble into a small cake, cover, and refrigerate for 2 hours.

7. Slice once chilled, when the cream has set and layers hold together.